Smooth and Creamy Chocolate Mousse

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I found these colorful and beautiful milk glass dessert cups at a little antique store called “Unique Finds”, in Lewes, Delaware. I absolutely love scouring for food photography props, and when I came across these beautiful treasures, my mind immediately started to envision all the mouthwatering confections I would be preparing…bread pudding, rice pudding, chocolate pudding (you get the idea). Then I thought a delectible chocolate mousse would not only look beautiful nestled in these colorful cups, but I knew it was going to taste delicious too!!

Although this recipe is easy (and yummy), it does take some time to make. Most of the time is the 2 hours of refrigeration it takes to cool, but trust me, it is soooo worth it!

Ingredients:

  • 4 large egg yolks
  • 1/4 cup granulated sugar (50 grams)
  • 8 oz. Guiradelli chocolate, chopped (227 grams)
  • 2 1/2 cups heavy whipping cream (590 grams)

Instructions:

  1. Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
  2. Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
  3. Beat 1 1/2 cups of whipping cream in a chilled mixing bowl on high speed until stiff.  Fold whipped cream into chocolate mixture. Pipe (or spoon) mixture into serving bowls. Refrigerate until serving.  Top with whipped cream and chocolate curls (optional). Enjoy!!

Suggested tips:

  • Stirring half of the hot cream into the egg yolk mixture then returning it all to the saucepan to finish cooking prevents the yolks from being scrambled in the hot liquid. Also, the yolks act as a thickener for the sauce.
  • The folding motion for incorporating the whipped cream is easiest using a rubber spatula. Spoon a large dollop of the cream into the center of the chilled chocolate (which will be thick and slightly firm). Dip the spatula down into the cream and pull it down and around into the chocolate mixture. The key is not to stir vigorously, but in a deliberate cutting down and pulling around motion until all the cream is mixed in without knocking out the air that was beaten into it.
  • It is easiest to whip cream when it’s very cold, so it’s imperative that you not only use cold cream, but that you whip it in a chilled bowl with chilled beaters. I like to put the cream in the bowl that I’m going to whip it in, then I place it (along with the beaters) in the refrigerator while the chocolate mixture is chilling.

I hope that you make this delicious and decadent treat, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!

Hot Chocolate Bombs

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These treats have been all over the internet for a while now, and I knew I wanted to make a “how to” video with my son David.  We have made a few videos in the past, and we always have so much fun being together in the kitchen.

My kids always tease me because when they were little and would come into the kitchen and ask to help, I would tell them they could help me by staying out of the kitchen…ouch!!  Wow!! This actually makes me pretty sad.  Don’t get me wrong, we used bake and decorate cookies (Christmas, Easter, Halloween).  I used to make cakes as a side business, and I feel like I was always in the kitchen baking and decorating cakes all hours of the night.

Being a grandmother (Mimi, as I’m known by my precious grandchildren) is truly a wonderful chapter in my life. Don’t get me wrong, I have always loved being a Mom to my amazing children.  I always loved playing with them, riding bikes, small day or weekend trips to Lancaster, Pa., attending after school activities and plays and activities in school.  But, it’s definitely different being a Mimi.  All my grandchildren loved being in the kitchen with me when they were little, but as they get bigger, they have other interests when they come over.  My granddaughter Evangeline (she is also my youngest) loves to be in the kitchen with me ALL the time, and I couldn’t be happier.  She loves to bake and cook everything from cookies to making homemade guacamole.  We are trying to perfect Auntie Missy’s recipe (or Missy Missy, as Evie Calls her).  So, long story short, I love having my adult children in the kitchen with me too, and when my son and I hang out in the kitchen making these fun “how to” videos, I enjoy every single second:)!!

This is all you need to make these scrumptious treats:

Silicone mold

Chocolate melts

Hot Chocolate Mix

Marshmallows

Sprinkles

I used my kitchen torch to heat the back of a small baking sheet to smoothe the half sphere.  If you don’t have a torch, you should totally get one because they are super cool and fun to use:) hahaha!!  But seriously, you can still do this by warming a small plate in the microwave.  It’s not as much fun, but it gets the job done (wink, wink!!).

You can fill your chocolate bomb with whatever you like (David shows us how we can add candy too….yum!!).  Get creative!!

Now, go check out our amusing (and informative)you tube video!

I hope you make these enjoyable treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

 

 

 

Chocolate Crinkle Cookies

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If you are a fan of brownies, you are going to love these cookies!  They are so soft and fudgy, and they’re covered in sugar….umm yes, please!!!! 

Although you usually see these cookies on the internet around the holidays, these gems can certainly be eaten any time of the year:).  Even though they weren’t the first cookies I made in my holiday baking this year, they are definitely one of my favorites!!  Oh, who am I kidding, they’re all my favorite….wink, wink!

Ingredients:

  • 1 cup (120 grams) all purpose flour
  • 1/2 cup (60 grams) unsweetened cocoa powder
  • 1 cup (200 grams) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine kosher salt
  • 1/4 cup (60ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (60 grams) confectioners’ sugar (for coating)

Instructions:

In a medium bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt.

Add the oil, eggs, and vanilla extract to the dry ingredients and mix (using a stand or handheld mixer) just until the dough comes together (the dough will be thick).  Roll dough into balls using a tablespoon sized scoop.  This recipe will make about 20 small cookies.  Cover rolled cookie dough and refrigerate for at least 3 hours or overnight.

When ready to bake, preheat oven to 350° F.  Remove rolled cookies from the refrigerator.

Add the confectioners’ sugar to a small bowl.  Generously and evenly coat each ball of dough in confectioners’ sugar and place onto prepared cookie sheets (at least two inches apart). Bake for 10 minutes. The cookies will be soft when removed from the oven and will firm up as they cool. Please, do not over bake your cookies or they will not have the delicious fudgy texture you want.

Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool.  Enjoy!!!

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I hope you make these fudgy powdered bites of heaven, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Chocolate Sauce

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This homemade chocolate sauce is so easy to make (not to mention delicious)!  It’s delish as a topping for ice cream, cakes, cookies, just about anything your heart desires!!

This tastes so much better than the store bought stuff, AND you made it yourself.  Win, win!!

Ingredients

  • 1/2 cup unsweetened cocoa powder (56 grams)
  • 1 cup granulated sugar (200 grams)
  • 1/8 teaspoon fine kosher salt
  • 3/4 cups milk (180 grams)
  • 1 tablespoon unsalted butter (14 grams)
  • 1 1/2 teaspoons pure vanilla (7 grams)

Instructions

In a medium saucepan, whisk together the cocoa and sugar until all lumps are removed.  Add the salt and milk and bring to a boil over medium heat (stirring constantly).
Reduce to a simmer and simmer over a low heat for about 10 minutes (stirring constantly), and then remove from heat.  Stir in the butter and vanilla the and let sauce come to room temperature.  Pour into a glass jar and refrigerate until needed.  Reheat for about 10-15 seconds in the microwave or in a hot water bath.  Enjoy!
I hope you make this, and if you do, please tag me on Instagram @goodeatsbymimi.   I would love to hear from you and see your pictures:)!

Chocolate Covered Sprinkle Cookie Bars

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Give me all the sprinkles!!

These delicious cookie bars are sure to please all your chocolate and cookie cravings, AND they have sprinkles!!  I think I’ve made it pretty clear about my love for sprinkles.  Check out my other recipes with sprinkles (funfetti cupakes and birthday cake…yum!).

I used no sugar chocolate chips and sweetened condensed coconut milk.  This is just a preference.  Regular semi-sweet, milk and dark chocolate morsels will taste delicious, as well as sweetened condensed milk:).

Ingredients:

  • 1/2 cup unsalted butter softened (113 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1 large egg
  • 1 tablespoon vanilla extract divided
  • 1/2 teaspoon butter extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 cups AP flour (250 grams) 
  • 1/3 cup sprinkles (63 grams) plus more for the top 
  • 1 1/2 cups milk or semi-sweet chocolate chips (240 grams)*
  • 1/2 of a 14 oz. can of sweetened condensed milk (198 grams)**

Instructions:

Preheat oven to 350°F. Spray a 9×9” pan with cooking spray or line with parchment and spray for easy removal and clean-up.

Measure flour, baking soda, cream of tartar in a medium size bowl.  Whisk to incorporate, and set aside.

Cream butter and sugar with a hand or a stand mixer (about 2 minutes) . Mix in egg and two teaspoons of vanilla extract (scraping sides of bowl as needed).

Pour flour mixture into the butter mixture and mix just until until all the flour has incorporated.  Be careful not to over mix.  Stir in 1/3 cup sprinkles.

Press batter into prepared pan.

Bake for about 18-20 minutes until the sides just start to get golden brown.

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Once the bars are cool, add the chocolate chips and sweetened condensed milk to a medium saucepan.

 

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Heat over low heat, stirring constantly, until melted and smooth. Remove from heat and stir in  teaspoon vanilla extract.

IMG_6829-2Quickly pour and spread over cooled cookie bars.

IMG_6831Put more sprinkles on top and press lightly to adhere them to the surface. Let come to room temperature, then chill until set. Cut into squares.  Enjoy!!
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I hope you make these delicious chocolate covered sprinkle cookie bars.  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos:)!!